The upcoming programme for the
second semester of 2015 takes enthusiastic foodies on a culinary tour of note!
June: Karoo Kitchen
In June you are invited to join
Chef Gordon Wright, author of Veld to Fork, and experience all the Karoo has to offer:
good, honest cooking using the freshest ingredients. Veld to Fork focusses on
slow food from the heart of the Karoo and Gordon will be sharing his
experiences and recipes from the book, specifically venison.
July: Pleasures of Provence
In July the Franschhoek Valley
celebrates its French heritage and at Leopard's Leap Family Vineyards the focus
is on the beautiful food of Provence. Try classic winter warmers such as boeuf
bourguignon and cassoulet and understand how to perfect more technical
Provençal favourites such as confit duck, preserved salmon and those classic
French sauces.
August: Tuscan Traditions
Just read these out load:
Pappardelle pomodoro, Panzanelle, Parmigiana de Melanzane, Brodetto di Pesce…
Don’t you just feel like grating some Parmesan and chopping some garlic? Have
you always dreamt of going on a food tour of Italy? Join the August
Tuscan-inspired cooking class and learn how to cook these traditional Italian
favourites.
September: Harvest Table at Home
Is the Leopard's Leap Rotisserie
your family’s favourite restaurant? In the September cooking class Chef Pieter
shares a few of his secrets, enabling you to cook some of the Rotisserie and
Harvest table favourites at home! Learn how to perfect the ever-so-popular pork
belly with caramelised apples and transform everyday vegetables into dazzling
dishes, salads and sides.
October: J’Something Cooks Portuguese
The
culinary world tour concludes
on a highlight when J’Something of popular South African band, Mi Casa
and host of DStv’s Something’s Cooking joins the Leopard's Leap Kitchen.
In this hands-on cooking class he will
encourage you to try Portuguese favourites such as Caldo Verde, Pastel
de Bacalhau (salt cod fritters),
skewered prawns with spiced rice, spicy spatchcock chicken, Arroz Doce
(sweet
rice) and the traditional pastry, Pasteis de Nata. Born in Portugal, he
will be sharing some of
his family’s delicious Mediterranean-inspired recipes, honest flavours
and
cooking tips in his informal and fun style that promises to both inspire
and
entertain.
Chefs will share techniques and
cooking methods for each recipe, but also general cooking tips and interesting
facts about the food and their origin. All classes repeat to offer a morning
class with lunch or evening class with dinner (please see programme below). Classes
take approximately three hours and are presented from the state of the art and exceptionally-equipped
kitchen. Classes can accommodate twenty-two enthusiasts at individual cooking
stations with their own stove and utensils. The chef’s every move can be
followed on big screen television sets while printed recipes served as guidance
on the day and when practicing the newly acquired skills at home.
After a busy cooking session,
students are invited to relax and indulge in their own cooking-crafts – all
beautifully paired by Leopard’s Leap wines as selected and recommended by
Leopard’s Leap Cellar Master, Eugene van Zyl.
Reservations are essential and
should be made at least a week in advance at +27 (0)21 876 8002 or cooking@leopardsleap.co.za
Classes cost: R650 per person
Morning classes starts at 09:30 /
Evening classes starts at 18:00